Tuesday, April 13, 2010

Walnut Pesto

Okay that is not what the recipe is really called, but that is basically what you are making.

I took this recipe from The Complete Pasta Cookbook.

Spaghetti with Walnut Sauce   Serves 4

1 cup walnut pieces or halves
3 Tbls plain bread crumbs
3 Tbls olive oil
3 Tbls chopped fresh parsley
2 garlic cloves
1/4 cup butter at room temperature
2 Tbls heavy cream
14 oz. whole wheat spaghetti
salt and pepper to taste
freshly grated Parmesan cheese

  1. Drop the walnuts into a small pan of boiling water, and cook for 1-2 minutes.  Drain, then skin if needed.  Dry on a towel.  Coarsely chop and set aside about a quarter.  
  2. Place the remaining nuts, the bread crumbs, oil, parsley and garlic into a food processor.  Process to a paste.
  3. Cook the pasta in plenty of boiling salted water, according the the package, until al dente. ( Tip: if following package time reduce this by a couple of minutes, otherwise it will most likely be overcooked.)  Drain, the toss with butter.  Once butter is fully melted add walnut sauce, then cream.  Add salt, pepper and cheese to taste.  Sprinkle with the reserved nuts and add more Parmesan cheese if desired.

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